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Main dishes

Smart-Choice Garden Vegetable Lasagna

photo by:kraft
Give your family a smart choice at dinnertime, like this delicious garden vegetable lasagna made with whole wheat noodles and your favorite veggies.
time
prep:
25 min
total:
1 hr 10 min
servings
total:
8 servings

What You Need

4
cups  cut-up mixed fresh vegetables (chopped broccoli, sliced zucchini, sliced mushrooms)
1
 egg, beaten
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
3/4
cup  KRAFT Grated Parmesan Cheese
1
pkg.  (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1
jar  (24 oz.) spaghetti sauce
6
 whole wheat lasagna noodles, cooked

Make It

HEAT oven to 350°F.

COOK vegetables in skillet sprayed with cooking spray on medium-high heat 5 min. or until broccolis is crisp-tender, stirring occasionally.

MIX egg, cottage cheese and 1/2 cup Parmesan. Spread 3/4 cup spaghetti sauce onto bottom of 12x8-inch baking dish; top with layers of half each of the noodles, cottage cheese mixture, vegetables, remaining spaghetti sauce and mozzarella. Repeat layers. Sprinkle with remaining Parmesan.

BAKE 45 min or until heated through. Let stand 10 min before serving.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as BREAKSTONE'S or KNUDSEN 2% Milk Low Fat Cottage Cheese, and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, result in a savings of 20 calories and 3g of total fat, including 2g of sat fat, per serving when compared to a traditional recipe.
Substitute
Substitute a 13x9-inch baking dish for the 12x8-inch baking dish.
Special Extra
Add 1/4 cup chopped fresh basil or 1/2 tsp. Italian seasoning to the cottage cheese mixture.
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